Help with timing - Shoulder/Rib cook

NH Egghead

Good morning my fellow eggheads.......I have a large bge and I am attempting my first shoulder cook, an overnighter, for a small get together tomorrow night. I have two 8 pound picnics that I will start tonight and hope to take off the egg and wrap and cooler tomorrow afternoon. I would like to then throw on 3 racks of ribs and cook them with car wash mikes method. Do you think I have enough time to cook the ribs, have them finish, pull the shoulder from the cooler and plate at the same time or am I attempting the impossible. I will be monitoring the shoulder in the cooler with my maverick and will know when the temp drops to an unacceptable level. Would I put in the fridge and reheat?

Any and all help on this topic would be greatly appreciated.

Thanks

Crimsongator

It is not impossible but since it is your first time it will be entertaining to those around you. What time should I be there?

Just make sure you have enough lump to get both cooks finished. You have a 4-5 hour window for resting the butts so you should be fine on the ribs. You may want to bump the temp up a bit to 275-300* to help the ribs finish quicker so everyone isn't watching you sweat too much about making it perfect. Just roll with it, you'll be fine.

tach18k

Well I would put the ribs on and expect 4-1/2 hours untouched, maybe laying on top of the shoulders, when the shoulders are ready remove them and let the ribs finish, once the ribs are done, the shoulders should have rested enough to be piping hot still.

2Fategghead

That should be a great cook with plenty to eat. You will do fine just have your ribs ready to go on as soon as you pull the picnic's. If you have any company at all when you take the picnic's out snitch a plug or two and offer it to them I guarantee they won't leave your side till you put the feed bag on them. :P Tim

crghc98

you could double wrap the butts and keep them in an oven at the lowest setting instead of a cooler....

or fill the cooler with bottles of hot water first, you'll get less of a temp drop and can hold the butts longer. I've gone 5 hours in the cooler and been fine before....

Remember you have 4 hours below the danger zone, though that has to include the prep and serving time of the meat...